Wednesday, July 30, 2008

I came across Sia’s adapted version of a Panchranga Korma many months ago,and was inspired enough to make my own. As usual, I did not have even half the ingredients that the recipe called for, but wanted to make it anyway. So after much tweaking and substituting, this is how it was prepared. It was the perfect way to use up all the little bits and pieces of vegetables just lying around.

To be cooked in a little bit of water (reserve water for later use) till tender:1 potato, peeled and cubed10-15 baby carrots, chopped½ cup french beans¼ cup peas

Grind to a paste:3 Tbsp coconut1 cup coriander leaves (cilantro)A handful of almonds (soaked in water for a few minutes)5-6 green chillies

Method:Heat the oil in a pan. Add the ginger-garlic paste followed by the onions. Sauté for 2 minutes.

Add the chilli powder followed by the ground paste and cook for 3-5 minutes.

Toss in the cooked vegetables along with the water (adjust according to consistency desired) that was used to cook them in.Mix well and continue cooking on medium heat for 3-5 minutes to allow the flavors to come together.

Sra- hey, I just addded it 'cos Sia had.;-) I was glad that I had at least something from her ingredient list! :DWas it heavy? I don't think so. In any case most Kerala preparations have coconut. As for the handful of almonds, my hands are small.;-)

Nags- really? We never use those veggies for avial, at least not that I know of. :D

Laavanya- aiyyooo! cauliflower and peas?! I guess there are regional variations. You are forgiven. :D

Rajitha- I had not realized that this was the first Indian dish this month! :D. The naan was from the Indian store.:( I cannot be bothered making such things!

Sireesha- thank you.:D

Mandira- it is good to see you here. How have you been? :)

Richa- I just do everything andaaz se. But I did not brown the onions.:D

Anon- thanks for your valuable comment. Going through my blog's stats, I see you've spent a little bit of time here- you're clearly a fan!

Are you implying that I'm trying to pass off others' recipes as my own?I owe you no explanation but I'll just tell you this- whenever I've used another recipe as a reference point, I've always given credit to the soure, sometimes even when I've felt that it was really not required since my recipe was nothing like the "original" to begin with, but I've done it anyway. What according to you is "original" anyway?

Where cooking is concerned, I'm inspired by what I see around me, I modify it according to what I have on hand and what my tastes are at the time, and I log it here for my reference.

Would you like to leave a name (if you do come back again), or would you like me to refer to you by your IP address?

And oh, if you don't like what you see here, please feel free to not visit at all.

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.